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By Lois Coyle
on February 15, 2004
I made this for a Valetine's Day brunch, as a dessert I brought to a friend's home to share. It was a big hit - we all loved it! It took approximately one hour to make from start to chilling of the mousse and cooling of the puree. If you only have about two hours to chill, I highly recommend using a stainless steel bowl to chill the mousse in the refrigerator. Because it is so liquidy once you're done with the final blending, you'll need all the help you can get for the mousse to gel quickly. I served it in an 'ice cream sundae' style glass dish, and I believe that presented the raspberry chocolate combination quite beautifully. I used a one part raspberry puree/two part chocolate mousse ratio, and I believe that was perfect. I also used only bittersweet (melted) chocolate. That gave the mousse a nice dark chocolate flavor, which complemented the tart yet sweet raspberry. I highly recommend this as a tastey and easy treat to make!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 17, 2003
Serving Size: 1 (333 g)
Servings Per Recipe: 4